Chickpeas cutlet(tikki) | Indian snack recipe

‘Chickpeas cutlet’ is exactly what it is – cutlet made with chickpeas and lots of vegetables. Cutlet is a very popular Indian snack recipe and is also very famous street food. Grated or mashed vegetables are mixed together along with Indian herbs and masala. Tikkis or patties are made from this mixture and coated with a thin slurry of all purpose flour (maida) and breadcrumbs. These are either deep fried or shallow fried and served hot with ketchup!

The traditional cutlet is prepared with lots of potatoes. Me, being a PCOD/PCOS with pre-diabetes, I avoid potatoes and starchy foods as much as possible. Also, foods with low Glycemic Index (GI) are better for diabetics and people with PCOD (because of insulin resistance).

In this recipe, I use half and half chickpeas and potatoes. You can totally avoid potatoes, but then, the cutlet will be dry and crumbly. So, to get a good balance between health and taste, I added a little amount of potatoes. Because of adding chickpeas(chole), these cutlets are high in iron and fiber. Also, this is a good kid friendly snack and a tiffin box recipe!

This recipe is a good evening time snack. It has a good amount of chickpeas and vegetables which is a good option for kids too. You can add any other vegetables of your choice.

Chickpeas cutlet(tikki) | Indian snack recipe | street food

Recipe by Poojita KrishnaCourse: SnacksCuisine: IndianDifficulty: Easy

Servings

8

cutlets

Prep time

15

minutes

Cooking time

15

minutes

cutlets with chickpeas (chole/garbanzo) and lots of fresh vegetables, shallow fried – perfect evening snack!

Ingredients

• Chickpeas, soaked – 1 cup

• Potatoes, boiled, peeled, mashed – 2 small

• Carrots, grated – 1 big

• Green peas, fresh/frozen – 1/4 cup

• Green chili, chopped – 2

• Coriander leaves, chopped – 3 tbsp

• Ginger garlic paste – 2 tbsp

• Lemon juice – 1 tbsp

• Peanuts, cashew nuts, roasted – 1 tbsp each

• Garam masala powder – 1 tsp

• Red chili powder, cumin powder, achari masala powder – 1 tsp each

• Sugar, optional – 2 tsp

• Beetroot, grated, optional – 1/4 cup

• Breadcrumbs – 2 cups

• All purpose flour, maida – 2 tbsp

• Salt – to taste

• Oil – to shallow fry

Directions

• Prepare a thin slurry of all purpose flour – in a small bowl, add the flour and 5 tbsp water. Mix well. Set aside
• Take the breadcrumbs onto a plate. Set aside
• In a large bowl, add blended chickpeas (as smooth as possible), mashed potatoes, grated carrots, green peas, ginger garlic paste, peanuts, cashew, sugar, masala powders, lemon juice, coriander leaves, green chili and salt. Mix till well combined.
• Prepare tikki from this mixture. This recipe makes 8. Set aside
• Dip each tikki into the flour slurry. Then coat with breadcrumbs. Set aside.
• Heat oil in shallow fry pan on medium low heat
• Add the tikkis and fry on both sides till they turn a nice golden brown color.
• Serve hot with ketchup and green chutney!

Notes

• I did not have beetroot at home, so did not use in this recipe. But, I highly recommend adding beetroot in this recipe
• Cutlets taste good when they are a bit spicy
• Fry on low heat so that they cook through well without burning

I hope you enjoy making them as much as I did. Don’t forget to upload your recipe images on my instagram/facebook pages. I would love to share them on my page 🙂

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